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Combine 6 garlic cloves, finely grated, one 2" piece ginger, finely grated, 6 Tbsp. unsalted butter, cut into pieces, 5 Tbsp. low-sodium soy sauce, 3 Tbsp. mirin (sweet Japanese rice wine), and 2 tsp. toasted sesame oil in a large high-sided skillet. Arrange 1 lb. mixed tomatoes, halved, cut into wedges if large, on top and nestle one 1-lb. bag frozen gyoza around. Set pan over high heat and bring liquid to a simmer.
Cover pan, reduce heat to medium, and cook until gyoza look translucent and are cooked through, about 1 minute less than package instructions (8–10 minutes for most dumpling brands).
Uncover pan, spoon sauce over gyoza, and top with mixed tender herbs (such as cilantro leaves with tender stems and/or basil leaves) and/or thinly sliced scallions if using.
Divide gyoza mixture among shallow bowls or plates and serve with steamed white rice alongside if desired.